In a shallow saucepot melt vegan butter over medium high heat, add sage and thyme, sauté until fragrant. Add the flour, stirring constantly until the mixture is pale and frothy. Whisk in nut milk, slowly, continue to whisk until the sauce thickens, about 2-3 minutes. Season with nutmeg, salt and pepper. Simmer for 2-3 minutes. (At this point, this mixture is a béchamel sauce.) Whisk in the FYH Mozzarella or Provolone until combined. Remove from heat.
Drizzle the cheese sauce on top of your favorite squash or veggies. Garnish with toasted hazelnuts.
– Use the cheese sauce as a fondue and dip your favorite ingredients!